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 ies or pastries are the traditional dishes of the United States and were imported from England at the time of the Pilgrim Fathers who sailed on the Mayflower in the seventeenth century. Typical ingredients of English pies are game, kidney, veal and ham, and these have been enhanced by New World specialties such as turnip, beans and Creole walnuts.
The most traditional on both sides of the Atlantic is still steak pie.
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Steak pie
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1 pack of frozen pastry - 700 g./1½ lb. of steak meat - 3 tablespoons of extra-virgin olive oil - 2 tablespoons of superior quality flower - 1 onion - 1/2 liter of broth - 1 tablespoon of chopped parsley - salt and pepper - 1 egg yolk.
Cut steak into cubes, coat in flour, add salt and pepper and turn golden-brown in boiling oil. Transfer to a casserole dish with chopped onion, cover with broth and stew for 1 ½ hours, adding chopped parsley when almost cooked. Place the meat in a mold with part of the cooking liquid, cover with frozen pastry, press edges to make it stick: perforate center of cover and insert a paper cone to allow the steam out, brush with egg yolk and place in oven at 220° for 30'; lower oven temperature to 180' and finish cooking for another 20'. Serve warm with cooking juice of stew that you have kept aside.
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